FOOD INDUSTRIES: AN ELEMENTARY TEXT-BOOK ON THE PRODUCTION AND MANUFACTURE OF STAPLE FOODS

By Y. MISAD

OPTIMAL HARVEST STAGE MANAGING MATURITY AND RIPENING IN THE FRUIT PRODUCTION CHAIN FUTURE TRENDS SOURCE OF FURTHER INFORMATION AND ADVICE REFERENCES 11 PROCESS FLAVORS OF ALLIUM VEGETABLES FLAVOR COMPOUNDS IN ALLIUM EFFECT OF THERMAL PROCESSING ON ALLIUM FLAVOR GENERATION THERMAL FLAVOR GENERATION IN MODEL SYSTEMS CONTAINING ALLIUM COMPONENTS PART IV GENETIC BACKGROUND AND FUTURE PROSPECTS 12 GENETIC BACKGROUND OF FLAVOUR: THE CASE OF THE TOMATO INTRODUCTION GENETIC VARIABILITY AND RELATIONSHIP AMONG QUALITY TRAITS THE GENETIC CONTROL OF FRUIT QUALITY TRAITS IN TOMATO MOLECULAR MARKERS FOR IMPROVING TOMATO FRUIT FLAVOUR GENES INVOLVED IN TOMATO QUALITY TRAITS HIGH THROUGHPUT GENOMICS FOR QUALITY TRAIT ANALYSIS CONCLUSION AND PERSPECTIVES 13 GENES INVOLVED IN THE BIOSYNTHESIS OF AROMA VOLATILES AND BIOTECHNOLOGICAL APPLICATIONS GENES INVOLVED IN THE BIOSYNTHESIS OF AROMA VOLATILES GENES OF AMINO ACID METABOLISM GENES INVOLVED IN TERPENOID BIOSYNTHESIS GENES INVOLVED IN THE GENERATION OF AROMA VOLATILES FROM SUGARS MODIFICATION OF THE GLYCOSYLATED FRACTION REGULATORS CONTROLLING AROMA BIOSYNTHESIS: TRANSCRIPTION FACTORS AND HORMONES CONCLUSIONS AND PERSPECTIVES ACKNOWLEDGEMENTS 13 10 REFERENCES 14 ROLE OF METABOLOME DIVERSITY IN FRUIT AND VEGETABLE QUALITY: MULTIFUNCTIONAL ENZYMES AND VOLATILES MULTIFUNCTIONAL ENZYMES MULTIFUNCTIONAL VOLATILES CONCLUSIONS 15 HIGH-THROUGHPUT FLAVOUR PROFILING OF FRUIT HUMAN PERCEPTION OF AROMA AND TASTE HIGH-THROUGHPUT TASTE PROFILING HIGH-THROUGHPUT AROMA PROFILING ELECTRONIC NOSES CHEMOMETRICS CONCLUSIONS AND OUTLOOK